White and dark chocolate brownie

Babiche Martens

One doesn’t need an excuse to make a squidgy, chocolate brownie. It is good at any time of day. Cut into the size that suits you — perhaps smaller pieces to follow an evening meal or larger chunks for keeping your energy up at work.

Try heating a piece for 20 seconds in the microwave and serving with vanilla bean icecream, or slicing in half horizontally and filling with icecream.

Ingredients

180 g	Butter, cut into cubes
180 g	Dark chocolate (Main)
3 large	Eggs
250 g	Caster sugar
1 tsp	Vanilla
85 g	Flour
½ cup	Cocoa powder
1 cup	White chocolate bits (Main)

Directions

1. Preheat oven to 170C. Line a 20 x 20cm tin with baking paper.
2. Into a microwave-proof bowl place butter and chocolate. Heat on high for 1 minute, stir, and heat again for another minute. Remove and stir until smooth. Cool for 10 minutes.
3. Beat until pale eggs, sugar and vanilla. Add chocolate and mix until well combined. Add flour and cocoa, then fold in chocolate pieces, reserving ¼ cup. Pour into tin and sprinkle with remaining chocolate.
4. Place into oven for 35 minutes until just cooked. Remove and cool before cutting.

More prep-ahead recipes from Angela

• Beef and mushroom broth
• Falafels with mini tortillas